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Vintners Harvest Raspberry Puree


SKU# 6261

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Sterile raspberry puree can be added directly to the primary or secondary fermenter.


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Product Details

Sterile raspberry puree can be added directly to the primary or secondary fermenter - do not boil.

Oregon Fruit Purees can be used in any beer or wine recipe that calls for fruit. The purees contain no seeds and have been commercially sterilized. Because the seeds have been removed, purees are slightly more concentrated than whole fruit. Use 10-15% less raspberry puree than called for by recipe. Contains 3 lbs, 1 oz of puree.

Additional Information
Support Documents:No
5.0 / 5.0
8 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Expanding my horizons
I was nervous to add the cost of this to one of my brews, but I'm glad I took the leap. It came out awesome! I enjoy brewing beer, but I've branched out to hard ciders and lemonades. I added the raspberry purée to a hard cran/raspberry juice and it might be the best thing I've made. Slightly tart, but I added lactose to sweeten it. This is a first with both products and the early results are promising. Just bottled it and I can't wait to try the carbonated version.
June 19, 2017
1 year ago
Stonger flavor than I thought.
I read the other reviews on this puree and I should have heeded the warnings of how intense the flavor is in this puree. I got lazy and used the whole can. I didn't want to take the time to measure it out to only add half or so at first and add more if it wasn't enough. Added it to 2ndary for 1 week and tasted before I racked it over again to clear out. It was a strong raspberry flavor, at least for me. Everybody's taste is different, but I really suggest starting with half a can or so at first. Good tasting product.
May 29, 2017
11 months ago
Fruit in beer
Great product. I used this in my wheat beer.and it came out great.
January 9, 2017
over 2 years ago
Raspberry Mead
1 gal Honey and this puree made a wonderful mead.
March 7, 2016
Raspberry Cream Ale
Added to primary of standard cream ale extract kit and took initial gravity reading at 1.075 so went with 2 packets of dry yeast to be sure of full fermentation... added blowoff tube 8 hrs later out of necessity and was going very strong for a week straight and then the kreuzen finally fell completely at the end of 2 weeks. Was a little concerned about color in primary since it was the cloudiest fermentation I had ever seen, but after a month in secondary it all settled out nice and clear, beer was a little darker than a zinfandel wine after bottling, final gravity was 1.017. Taste was amazing, best raspberry ale I have ever had, very smooth, very creamy, very prominent raspberry and cream ale flavor - was surprisingly exceptionally well balanced, just slightly bitter, and packed a Mike Tyson punch to the sobriety of everyone who tried it.
February 23, 2014
simple and effective
I've used this a few times. Worked great using a full can with about 10 lbs. Honey in a 5 gal. raspberry mead. Also used a full can in a 5 gal. batch of Raspberry Wheat that turned out very nicely.
December 9, 2013
Great for a psuedo-lambic
Using this in a framboise, psuedo-lambic style beer and all is well so far. Will update months from now when the framboise is done. Just be careful; the puree, obviously, stains objects easily.
October 1, 2013
this is the best puree for making homemade wine ever
I made a batch of Red Raspberry wine using this Red Raspberry puree, and every body loved it.
January 2, 2012
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Browse 4 questions Browse 4 questions and 12 answers
Is this Sour/tart tasting?
amanda m on Mar 15, 2017
BEST ANSWER: Can't say I tasted it before I adding to my wheat beer batch. I did save save some for my wife to make raspberry martini's. My beer had a hint of raspberry flavor, however I should not have cooked it with my beer batch as I later found out. She had me order more for martini use.............
Can I just add this to the bottling bucket?
B O on Jan 28, 2016
BEST ANSWER: I plan on using it in the primary, but you could probably put in at bottling. I would be careful though, adding to much could make to beer/wine too thick. Or another concern, if your yeast is still good, it could start a secondary ferment which could make your bottles explode.
I used to order a mango-raspberry swirl non-alcoholic drink at the Elephant Bar (now closed) here in Phoenix AZ. I love raspberry and have tried what was called a puree from Finest Call, very and too liquid, and from Torani, who makes syrups to be poured on crushed ice, VERY sweet (too sweet)! I noticed yours does not have seeds - great! Is yours the product with a slight solids content I've been looking for?
J O on Jun 13, 2016
BEST ANSWER: It may be! This has the fruit pulp but no seeds, and it's unsweetened. This ought to be good for making fruit beverages like you are looking for. Cheers! -Mike W, Northern Brewer
If I'm just experimenting and want to just add to 1 gal, how much should I add of the puree? Can I freeze the rest for later?
C M on Jun 4, 2016
BEST ANSWER: I'd try adding about 20-25% of the can, and no more. You will need to allow extra time for the sugars in the fruit addition to ferment out fully before bottling, so you don't have "bottle-bombs" ! The rest of the puree can be frozen for future use, that will be the safest way to store it. - Mike W, Northern Brewer

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